Like most native Southerners, Anne Byrn grew up eating fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits. Foods such as these have been - and will be - Southern staples for generations. Yet with the aid of today's time-saving appliances, the availabilty of once hard-to-find ingredients, and culinary horizons broadened by travel, Southerners are branching out to a changed style of cookery. COOKING IN THE NEW SOUTH brings together more than two hundred tested recipes. Although traditional ingredients are called for, they are assimilated in a new way. From Pumpkin Raisin Bread to Chilled Cantaloupe Soup, from sumptuous Sesame Shrimp and Asparagus to Orange Ginger Pork Roast: topped off with divine Chocolate Bourbon Pecan Pie, you'll savor these wonderful new Southern treats.